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Oatmeal Sandwich Cookies with Brown Butter Cream Cheese Filling Recipe

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★★★★★

4.7 from 109 reviews

These Oatmeal Sandwich Cookies feature chewy, brown butter-infused oatmeal cookies paired with a rich and creamy brown butter cream cheese filling. Perfectly soft in the center with a hint of toasted nuttiness, these sandwich cookies make an irresistible treat for any occasion.

Ingredients

Scale

Brown Butter

  • 1 cup unsalted butter, cold and cut into tablespoon-sized pieces (226g)

Chewy Oatmeal Cookies

  • 1/2 cup brown butter, room temperature (113g)
  • 1 cup packed dark brown sugar (200g)
  • 1/4 cup pumpkin puree OR 1 large egg, room temperature (60g)
  • 1 tsp vanilla extract or vanilla bean paste (5g)
  • 1 1/4 cups all-purpose flour – fluffed and spooned (160g)
  • 3/4 cup old fashioned oats (80g)
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine salt

Brown Butter Cream Cheese Filling

  • 1/3 cup brown butter, room temperature (75g)
  • 1/4 cup full-fat cream cheese, room temperature (56g)
  • 1 cup powdered sugar (125g)
  • 1 tsp vanilla extract or vanilla bean paste (5g)
  • 1/4 tsp fine salt

Instructions

  1. Make Brown Butter: Place 1 cup of unsalted cold butter in a large, light-colored pan over medium heat. Stir constantly with a rubber spatula to prevent burning. The butter will foam and sizzle; after 5-6 minutes it will turn golden brown with toasted milk solids at the bottom. Once browned with a nutty aroma, immediately remove from heat and pour into a heatproof bowl to stop cooking. Refrigerate for 30 minutes to cool to room temperature.
  2. Prepare Oven and Equipment: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats. Set aside.
  3. Mix Cookie Dough: In a large bowl or stand mixer with paddle attachment, beat 1/2 cup room-temperature brown butter and 1 cup packed dark brown sugar on medium-high speed until light and fluffy, about 2 minutes. Scrape sides as needed. Blot 1/4 cup pumpkin puree on paper towel to remove excess moisture, then add pumpkin puree and 1 tsp vanilla extract to the butter mixture. Mix on medium speed until combined.
  4. Add Dry Ingredients: Fold in 1 1/4 cups all-purpose flour, 3/4 cup old-fashioned oats, 1 tsp baking soda, 1/2 tsp ground cinnamon, and 1/2 tsp fine salt with a rubber spatula or wooden spoon until just combined. Scrape the bowl fully so everything is well mixed. Dough should be thick.
  5. Shape and Bake Cookies: Using a 1 tablespoon cookie scoop or small spoon, portion about 32 dough balls onto prepared baking sheets spaced 1 1/2 inches apart. Bake one tray at a time on the middle rack for 8-9 minutes until edges are set and centers puffed but still soft.
  6. Flatten and Cool Cookies: While warm, gently flatten cookies with the bottom of a metal measuring cup or glass. Let cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
  7. Make Brown Butter Cream Cheese Filling: In a medium bowl, beat 1/3 cup room temperature brown butter with 1/4 cup full-fat cream cheese on medium-high speed until smooth. Add 1 cup powdered sugar, 1 tsp vanilla extract, and 1/4 tsp fine salt. Mix on low speed until smooth and combined. Scrape sides as needed.
  8. Assemble Sandwich Cookies: Spoon the frosting into a large piping or ziplock bag. Pair cookies and pipe a generous layer of frosting on the back of one cookie, then sandwich them together. Repeat until all are filled.
  9. Storage: Cookies can be stored at room temperature for a few hours or refrigerated in an airtight container for up to a week.

Notes

  • Using brown butter adds a warm, toasted flavor but can be substituted with regular butter if short on time.
  • If using pumpkin puree, blot excess moisture to maintain cookie texture.
  • These cookies can be stored in an airtight container at room temperature for several hours or refrigerated up to one week.
  • For substitutions and swaps, refer to the full blog post for alternatives.

Keywords: oatmeal sandwich cookies, brown butter cookies, cream cheese filling, chewy oatmeal cookies, autumn cookies

Find it online: https://kitchenwithkai.com/oatmeal-sandwich-cookies-with-brown-butter-cream-cheese-filling-recipe/